Crab Cakes Recipe

Prepare crab mixture

Gently pick through 12 oz lump crab meat to remove any shells. In a medium bowl combine 3 tbs mayonnaise, 1 large egg (lightly beaten), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay (or cajun) seasoning, 1 tbs finely chopped parsley, 1 tbs finely chopped green onion, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined but not overworked.

Fold in crab

Add crab meat and 3 tbs breadcrumbs to the bowl. Using a rubber spatula, fold the crab into the mixture gently so lumps remain intact. The crumbs should bind but mixture should remain flaky; if too wet, add up to 1 tbs more breadcrumbs.

Form cakes

Divide mixture into two equal portions (about 6 oz each). Form each portion into a compact patty about 3–3.5 inches across and 3/4–1 inch thick, compacting gently so they hold together.

Chill (optional but recommended)

Place formed cakes on a parchment-lined tray and refrigerate for 20–30 minutes to firm. Chilling helps them hold shape under the broiler.

Broil

Preheat broiler on high with oven rack 6–8 inches from heat. Lightly brush a broiler-safe sheet or rack with 1 tbs melted butter or oil. Place chilled crab cakes on the prepared sheet. Broil for 4–6 minutes until the top is golden brown. Remove from oven and carefully flip each cake. Brush tops lightly with remaining butter/oil and broil another 3–5 minutes until cooked through and edges are crisp. Internal temperature should reach 145°F (63°C) or cakes should be hot and flaky.

Rest

Transfer crab cakes to a serving plate and let rest 1–2 minutes while you finish the sauce and plate.

Infuse shallot and tarragon

In a small saucepan combine 1 tsp white wine vinegar, 1 tsp dry white wine (or water), and 1 tsp minced shallot. Bring to a gentle simmer and reduce until about half the liquid remains (about 1–2 minutes). Remove from heat, add 1 tbs chopped tarragon and allow to cool slightly.

Prepare double boiler

Set a heatproof bowl over a pot of simmering water (bowl bottom should not touch the water). Add 2 large egg yolks to the bowl and whisk until slightly thickened and pale, about 1–2 minutes.

Emulsify butter

Very slowly drizzle the warm melted butter (6 tbs) into the whisked egg yolks while continuing to whisk vigorously to form a smooth, thick hollandaise-style sauce. If the sauce thickens too quickly, remove from heat and whisk in a few drops of warm water to loosen, then continue adding butter. The result should be glossy and smooth.

Finish béarnaise

Whisk in the reduced shallot-tarragon mixture, 1 tsp lemon juice, 1 tsp chopped parsley, 1/2 tsp Cajun seasoning, 1/4 tsp salt and 1/4 tsp white or black pepper. Taste and adjust seasoning or lemon for brightness. Keep sauce warm (set bowl off the heat and cover lightly) until ready to serve. If sauce thickens too much, whisk in a teaspoon of warm water to reach desired consistency.

Spoon 1–2 tablespoons of the Cajun béarnaise over each crab cake or serve the sauce on the side for dipping.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately while crab cakes are hot and the sauce is warm.